Steamed Calrose Rice Recipe

Rinse the rice

Place 2 cups Calrose rice in a fine-mesh sieve or large bowl. Rinse under cold running water, gently rubbing the grains together, until the water runs mostly clear (about 4–6 rinses). This removes excess surface starch and prevents gummy rice.

Soak (optional but recommended)

After rinsing, soak the rice in clean water for 15–30 minutes at room temperature. Soaking hydrates grains and helps even cooking. Drain thoroughly before cooking.

Combine rice and water

Transfer the drained rice to your rice cooker inner pot or a heavy-bottomed pot. Add 2 1/2 cups water and 1/2 teaspoon salt. If using, add 1 tablespoon neutral oil or butter and gently stir to distribute.

Cook in rice cooker (method A)

If using a rice cooker, close the lid and start the cooker on the white/normal setting. Let it run its cycle. When it switches to 'keep warm', let the rice sit undisturbed for 10 minutes to finish steaming.

Cook on stovetop (method B)

If using a pot, cover with a tight-fitting lid and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to the lowest setting so the pot is just simmering and steam is not escaping. Cook, covered, for 14 minutes. After 14 minutes, turn off the heat and keep the lid on for 10 minutes to steam.

Fluff and rest

After the resting period (10 minutes), remove the lid and use a rice paddle or fork to gently fluff the rice, separating grains and releasing excess steam. Taste and adjust seasoning if needed.

Serve

Serve the steamed Calrose rice hot as a side or base for stir-fries, bowls, or sushi-style dishes. Leftover rice can be cooled quickly and refrigerated for up to 3–4 days or frozen in portions.

If you prefer slightly firmer rice, reduce water to 2 1/4 cups. For softer rice, increase water to 2 3/4 cups. Avoid lifting the lid while rice is cooking to maintain a consistent steam environment. Use a wooden or plastic paddle to avoid crushing grains.